Peach shortcakes with candied walnuts
This candied walnut topping is super easy to make, and you may want to put it on other desserts, too. Simply heat up walnuts, sugar, and cinnamon and stir them around until caramelized and the nuts are nice and toasty. When peaches are out of season, thaw 1 cup frozen unsweetened sliced peaches and use them in this recipe instead. They’ll be delicious and juicy, and you can even skip letting them soften with the sugar for 15 minutes in step 3.
Refrigerated biscuit dough
1 item(s), (from a 6-oz tube)
4 tsp, divided
1 large, ripe, halved, pitted, and sliced
Fat free whipped topping
¼ cup(s), thawed if frozen
- Preheat oven to 400°F. Bake biscuit according to package directions. Let cool on wire rack.
- Meanwhile, in medium nonstick skillet over medium heat, combine walnuts, 2 tsp sugar, and cinnamon. Cook, stirring constantly, until sugar melts and caramelizes and walnuts are toasted, about 4 minutes. Turn walnuts out onto small plate and let cool.
- Combine peach and remaining 2 tsp sugar in small bowl; let stand 15 minutes to allow juices to form.
- Split biscuit. On each of 2 plates, place 1 half, cut side up. Top with peaches, whipped topping, and candied walnuts, dividing evenly.
- Serving size: 1 shortcake